Add the dates, banana, coconut nectar and hazelnut butter to a food processor. Blend on high until smooth, then transfer to a bowl.

Add the Paleo Mix and coconut to the same bowl, and mix until uniform.

Press mix into a tray lined with baking paper until firm and uniform (you want to compact the bars, so they stick together). Set in fridge.

Remove bars from the fridge and allow to warm while you melt the chocolate (to stop the chocolate from setting too quickly).

Melt both chocolates independently, in separate heatproof bowls over a steaming hot water bath. *To ensure the chocolate stays raw, use a thermometer to ensure the mix doesn’t go over 45 degrees Celsius.

Pour dark chocolate over the bars, moving quickly to ensure you have time to get a marbled effect.

Using a spoon, drizzle the salted caramel chocolate over the dark chocolate layer in a random fashion. Use a toothpick to marble the two layers together.

Set in the fridge. Once set, remove from fridge and cut into desired bar shapes. Store in the fridge (for 1 week) or freezer (for up to 3 weeks)

Emily has a passion for writing, travel and all things beauty, adhering to the idea that what we put on our skin is just as important as what we put in our bodies. Living a holistic lifestyle is key for Emily and she loves mixing up her training sessions. Emily hopes her writing will educate readers on fresh ways to lead a healthier life as well as inspire them to experiment with trends and hone their own personal style.